Name: Sweet and Tangy Thai Noodles (Mee Krob)
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 3 cups oil (for frying); 6 oz rice vermicelli noodles ((175 g), crushed in a plastic bag); 2 large eggs (beaten); 4 oz firm tofu ((100 g), drained, patted dry and cubed); 4 garlic cloves (minced); 2 small shallots (thinly sliced); 4 tablespoons green onions (finely chopped (white and green parts)); 1 fresh hot red or green chili (preferably Thai, deseeded if you prefer less heat, finely sliced); 4 oz pork tenderloin ((100 g), cut into bite-sized pieces); 4 oz medium shrimp ((100 g), shelled and deveined); 2 medium tomatoes (finely chopped); 0.5 cup tamarind water ((4 teaspoons tamarind concentrate mixed with ½ cup hot water)); 4 tablespoons freshly squeezed lime juice; 4 tablespoons palm or brown sugar; 8 kaffir lime leaves (sliced into threads/shreds (optional)); 2 tablespoons fish sauce ((nam pla)); 4 tablespoons fresh coriander leaves ((cilantro), chopped for garnish); 4 tablespoons bean sprouts (for garnish)

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Sweet and Tangy Thai Noodles (Mee Krob) — Formulation & Method | CuliNect